Sirloin Temps
Red, cool center. Very soft to touch.
Red, warm center. Soft and springy to touch.
Pink center. Firm and springy to touch.
Slightly pink center. Firm to touch.
Little to no pink. Very firm to touch.
Ribeye Temps
Red, cool center. Very soft to touch.
Red, warm center. Soft and springy to touch.
Pink center. Firm and springy to touch.
Slightly pink center. Firm to touch.
Little to no pink. Very firm to touch.
T-Bone Temps
Red, cool center. Very soft to touch.
Red, warm center. Soft and springy to touch.
Pink center. Firm and springy to touch.
Slightly pink center. Firm to touch.
Little to no pink. Very firm to touch.
Pork Tenderloin Temps
Slightly pink center. Juicy and tender.
Less pink center. Still moist.
No pink. Firm throughout.
Chicken Breast Temps
White meat, clear juices. No pink.
Very firm, white throughout.
Flank Temps
Red, cool center. Very soft to touch.
Red, warm center. Soft and springy to touch.
Pink center. Firm and springy to touch.
Tomahawk Temps
Red, cool center. Very soft to touch.
Red, warm center. Soft and springy to touch.
Pink center. Firm and springy to touch.
Slightly pink center. Firm to touch.
Little to no pink. Very firm to touch.
Filet Mignon Temps
Red, cool center. Very soft to touch.
Red, warm center. Soft and springy to touch.
Pink center. Firm and springy to touch.
Slightly pink center. Firm to touch.
Little to no pink. Very firm to touch.
NY Strip Temps
Red, cool center. Very soft to touch.
Red, warm center. Soft and springy to touch.
Pink center. Firm and springy to touch.
Slightly pink center. Firm to touch.
Little to no pink. Very firm to touch.
Pork Chops Temps
Slightly pink center. Juicy and tender.
Less pink center. Still moist.
No pink. Firm throughout.
Pork Ribs Temps
Meat easily pulls from bone. Very tender.
Chicken Thigh Temps
Dark meat, clear juices. No pink.
Very tender, falls off bone.
Whole Chicken Temps
Temperature at thickest part of breast and thigh.
Pork Shoulder Temps
Fork tender, easily shreds. Perfect for pulled pork.
Pork Belly Temps
Fat rendered, meat very tender.
Ham Temps
For reheating pre-cooked ham.
Safe minimum for fresh ham.
Chicken Wing Temps
Meat pulls away from bone easily. Clear juices.
Extra tender, crispy skin. Falls off bone.
Drumstick Temps
Dark meat, clear juices. No pink.
Very tender, falls off bone.
Ground Poultry Temps
No pink visible. Well browned throughout.
Getting the perfect doneness isn't about luck – it's about temperature. Whether you're grilling a thick ribeye or smoking a pork shoulder, knowing your target temperature is the key to consistent results. Use our simple guide below to find the exact temperature for your perfect cook.
Select your meat type above to get started.
Pro Tip: Always use a reliable meat thermometer and measure at the thickest part of the meat. Let your meat rest for 5-10 minutes after cooking - the internal temperature will typically rise another 5°F during this time.